Croûtons are small, seasoned, crisp cubes of bread, used typically as a garnish for soups or salads. Some people like eating them as snacks out of hand. They are made from unsweetened, leavened bread, with or without crust the crust left on. They are generally made from stale or leftover bread, otherwise can soak up…
Dried Breads
Hollow Biscuits
Hollow Biscuits are small, dried breads made in England. A pale gold colour, they are similar to a rusk in texture, but in shape they look like irregular doorknobs. They have a crunchy crust with a hollow centre. They are traditionally buttered, and served with jam or cheese. Some recommend them with potted meats as…
Pretzels
Pretzels started out as bread, and many still are, though the vast majority of pretzels now sold in the world are probably better called snack food. A bread Pretzel is rather like a bagel that got itself in a knot, being a shaped, chewy bread. To make bread pretzels, the yeast-raised bread is shaped, and…
Rusks: Toasted Dutch bread
Rusks are small flat, circles of dry, toasted bread made in the Netherlands. They are more like a biscuit than a bread, as they are twice-baked. They are very crispy and fragile, with a texture like extra-dry toast. Rusks are made from flour, baking powder, butter, egg, salt and either milk or water. The ingredients…
Sippets
Sippets are small pieces of dried toast or fried bread. The slices of bread are toasted or fried, then cut into small cubes or into small triangles. History Notes Sippets were a precursor to croutons. They were sometimes put at the bottom of saucy, baked dishes so they could absorb some sauce. They were popular…